Cheddar-Basil Mini Scones

These savory scones taste best warm, but you can make them in advance. Just wrap them in foil and freeze them for up to a month. To reheat, place the wrapped, frozen scones in a 350 degree oven for about 25 minutes.

Smoked Turkey Tartine with Stone Fruit Salsa

"Tartine" is just fancy for "open-face sandwich." And this one's a delight, with a smear of lemon-pepper goat cheese, thinly sliced turkey and a confettilike tumble of peaches, plums and basil. Pair them with a lettuce salad for a light lunch. Or, to serve as an appetizer, slice them crosswise into strips.

Rosy Stone Fruit Sangria

We raided both the fruit bowl and the liquor cabinet for this sparkling make-ahead party drink, marrying citrus and stone fruits with brandy, orange liqueur and rosé wine. (You can use either a sweet wine, such as White Zinfandel, or a more dry variety, like a French or Spanish import.)

Cucumber-Feta Dip

A garnish of pomegranate seeds and mint gives spark to this refreshing dip; it's a healthy choice you'll be glad to have in your recipe box year-round. Serve with pita chips, crisp breadsticks or vegetables.

Cucumber Bites with Herbed Cheese and Salmon Mousse

The recipe makes half the bites with pink salmon mousse filling and half with white herbed cheese. If you like, streamline by choosing just one filling and doubling its ingredients. This recipe comes from Annie Marshall of the Indianapolis-based blog Annie's Eats.

Sparkling Berry Lemonade

This fizzy pink drink is a kid-friendly, real-fruit alternative to bottled pop. For an adults-only version, add two tablespoons of rum, tequila or citrus-infused vodka to each serving or 1 to 1 1/4 cups to the batch.

Ricotta and Parmesan Spread

Fresh herbs season this ridiculously simple spread from BelGioioso Cheese in Wisconsin. It keeps well in the fridge and is delicious with cherry tomatoes or other vegetable dippers, as well as crackers or baguette slices.

Bacon-Stuffed Mushrooms

Mediterranean Eight-Layer Dip

We've seen a lot of dips through the years, but we've never forgotten this one -- juicy veggies, tangy olive tapenade and feta piled on a thick layer of hummus. We like to make it ahead and serve it with warm toasted pita wedges. Originally published: December 2005.

Honeyed Lemonade Tea Punch

Using Darjeeling tea imparts floral notes beyond what you find in ordinary black tea, which makes it a more interesting base for this refreshing, honey-laced drink. Keep the punch virgin, or add a tablespoon of vodka, gin or bourbon to each glass.

Quick-Pickled Cherries

Next time you serve a cheese or charcuterie board, swap the olive jar for a dish of these ruby cherries. Their piquant flavor comes from steeping in a brine of cider vinegar, cloves, cinnamon and orange peel. (The flavor intensifies over time; we like them best when they steep 3 to 5 days.)

Bourbon Brie

This boozy appetizer warms right on the grill, making it perfect for casual backyard parties. The recipe comes from America's Best BBQ Homestyle, a cookbook featuring recipes from 'cue masters across the country.

Cucumber White Sangria

Fresh Corn, Tomato and Chipotle Chile Salsa

Homemade salsa bursts with freshness thanks to straight-from-the-garden corn, tomatoes and sweet peppers. Chipotle chiles add a hint of heat alongside the tangy lime juice. It's like a bite of summer when scooped up on corn chips. You can also serve it with grilled meat or poultry.